Methi (fenugreek leaves) give a nice, strong taste to the usual Pooris. Since these pooris are crispier and spiced up, these can also be enjoyed as a tea time snack later. Which is also the reason they make great a travel food. And I lovvee to have them with Bengali Ghugni or Maharashtrian batata chi bhaji.

If you like Pooris, you might like to try this Multi grain puri which is my favourite! Lets quickly see how to make these awesome Methi ki puri.

Wash and clean the methi, separate the methi from the stems, then fine chop it.

Knead the dough mixing everything on the list, with the 2 tbsp of oil. The dough would be sticky at first, keep your palms oily and knead it to a slightly stiff dough. Keep it aside for half an hour.

When ready to fry, heat the oil in a wok. In the meanwhile, oil your rolling board (chakla) a bit so the pooris dont stick.

When oil start smoking that means it is hot enough, to test drop a small ball of dough in the hot oil, if the dough start sizzling and comes up it means it is the right heat but if it become too dark quickly it means oil is too hot, turn the heat down.

Finally, knead the dough with oiled hands for a minute, then roughly pinch about 25-30 balls of equal size.

Now take a portion of the dough and roll it in between your Palms to shape it in a small ball. Place the ball on the rolling board (chakla) and roll into a small circle.

Pick the poori and very gently slip it into hot oil and immediately with the help of a slotted spoon or pierced spatula press very gently all around the poori , this will help the poori to puff up, then flicker some hot oil over the poori. Poori will puff up like a ball, it takes only few seconds.

Once both sides become golden brown, shake the excess oil out and drain on a paper towel. Repeat until all the pooris are done. Serve hot with your favourite potato sabji